Saucy Mushroom and Pepper Steak

Saucy Mushroom and Pepper Steak

I get my creative nature from my dad and one night I just put a bunch of things in a pan and cooked it. It tasted great and my boyfriend told me to write down what I did so I could make it again. Everyone that I have made it for loves it. I recommend serving this dish on plain, brown or basmati rice. But it also tastes great on mashed potatoes. For different variations, change the BBQ sauce that you use and/or the Clubhouse LaGrill Rub Marinade. Add other vegetables that you enjoy such as celery or carrots. This recipe also tastes great with chicken cooked using the oven method.

Method

1.Cut steaks into 1 inch cubes if serving ON rice or mashed potato. 2.In a large bowl, mix steaks or cubed steak with salt, pepper, garlic, oregano and basil. 3.Add Clubhouse LaGrille rub marinade, BBQ sauce and ketchup. Combine until meat is well coated. 4.Cover meat and place in the refrigerator. 5.Slice onions, mushrooms and peppers into large slices. Add to meat mixture and combine until all the vegetables are covered evenly. 6.Place meat and vegetable mixture into a roasting pan or glass bake wear, cover with lid or tin foil, place in the centre of the oven and bake at 350 degrees Fahrenheit for 45 ? 60 minutes. 7.For a thicker sauce, after cooking for 45 minutes, combine in a small bowl; cornstarch and cold water until smooth. Add to meat and vegetable mixture and mix in evenly. Bake an additional 5 - 10 minutes. Slow Cooker directions: 1.Follow steps 1 - 5 above 2.Place meat and vegetable mixture into crock pot and cook on low for 5½ - 6 hours or on high for 3½ - 4 hours. 3.For a thicker sauce, combine in a small bowl; cornstarch and cold water until smooth. Add to meat and vegetable mixture and stir. Cook an additional 10 - 15 minutes.

Method

Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.

While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.

Cream Cheese Gingerbread Thumbprint Cookies

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Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.

Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.

Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.

Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

The Ultimate Beef Stew

This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.

Method

In large bowl, whisk together flour, salt and pepper; toss with beef to coat.

In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.

Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.

Mini Meringues

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These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)